Instructions

Making the filling

Preheat the oven to 180°C/Gas 4 and line the tin with cupcake cases.

In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each. Sift in the flour and baking powder, carefully folding into the mixture using a metal spoon.

Divide the mixture equally between the cupcake cases. Bake for 20-25 minutes until the cakes are golden, well risen and spring back to the touch. Leave to cool for 10 minutes in the tin on a wire rack, then remove and allow to cool completely on the rack.

Mix the yogurt and blueberry conserve together in a small bowl.

If making your own buttercream, mix the ingredients well together. Add 100g buttercream or Renshaw vanilla frosting to 5 separate bowls. Referring to the Colour Formula Chart, colour the first bowl of frosting pastel yellow. We recommend mixing the colours together in a small bowl or cup and adding to the frosting with a cocktail stick just a little at a time until you reach the desired shade. Repeat for the remaining bowls of frosting, colouring them pastel pink, pastel green, pastel purple and winter green/blue.

Remove the centre of each cooled cake and fill with a teaspoon of the yoghurt mixture.

Snip the end off a piping bag and fit with the flower nozzle. Fill the piping bag with the pastel yellow frosting and pipe a swirl on top of the cakes. Repeat with the remaining coloured frostings, using a new piping bag each time.

Tip: any unused frosting will keep well in its sealed tub in the fridge. The cupcakes will keep for 3 days in an airtight container in the fridge.